Red Velvet Birthday Cake with Cinammon Cream Cheese Frosting


Last month it was Katherine’s birthday, so Theresa and I made her a surprise birthday cake! The kind of cake was easy to decide, because it is a well known fact that Katherine loves red velvet! Theresa and I had a bake day before meeting up with Katherine at the Tea Girl for a birthday visit.


We had a little bit of confusion with the recipe. I have three different ones printed out, but it’s been so long since I’ve actually made red velvet that I don’t remember which my go-to was… oops. There were also several recipes for the cream cheese icing, but that was easy to figure out because the best cream cheese frosting has cinnamon in it πŸ™‚ Too bad we ended up modifying it so there would be enough frosting for a whole cake. Sadly, this cake baking took place so long ago that I don’t even remember which recipe we used…



(Ignore the knife…)

Theresa and I decided that we needed to decorate the cake in an African theme because Katherine was born in Kenya. Turns out that African-esq designs are complicated, which makes them really difficult to replicate with cream cheese icing. We opted for fun colours and shapes arranged in a festive manner, that could potentially be regarded as a slightly African.


Birthday cake!

The shapes on the side were actually really difficult to pipe because the spacing was awkward and cream cheese icing can be a little bit runny. As disappointed as I was with my handiwork, the overall effect worked out as planned.


Looks like T caught me on cam! Next time I’ll fix my hair… buuuuuut probably not.

As previously mentioned, I don’t remember which recipe we used, but below is the ingredient cocktail we used for the icing is below πŸ™‚

Cinnamon Cream Cheese Frosting


  • 1 ¾ cups unsalted butter
  • 16 oz cream cheese
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • Pinch of salt
  • 4 cups icing sugar


  1. Beat the cream cheese and butter together (starting with which ever is colder) until light and fluffy.
  2. Beat in the vanilla, cinnamon, and salt.
  3. Blend in the icing sugar cup at a time.



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